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Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese!

Years ago (when I was in the middle of house renovations!) I created this tasty Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese. And at the time I was so proud that I had been frugal and made up a new breakfast casserole recipe out of a couple of Italian Sausages I found in the fridge. Now fast forward 9 years and a new house later, and I’m still making this delicious breakfast casserole with Italian Sausage!

Nowdays I make a bigger version and use the whole package of Italian sausage links, and recently I noticed that the old photos weren’t really showing this recipe off to it’s full glory. So last week I made it again and took new photos, and I just ate the last bit warmed up for breakfast as I was updating this post!

And YUM! I’m so glad I had the slightly crazy idea of putting turkey Italian sausage into a breakfast casserole. This Breakfast Casserole with Italian Sausage has fewer eggs than many of my low-carb breakfast casseroles, letting the flavors of the Italian sausage and mushrooms really shine.

I use Jenni-O Turkey Italian Sausage, my favorite sausage for low-carb recipes with Italian sausage, and if you use that and use low-fat cheese this low-carb dish can also be South Beach Diet friendly. And if you’d like to make a version that’s Keto, just use pork Italian Sausage and full-fat cheese. This will be delicious either way you make it, and if you’re an Italian sausage fan like I am, it just might become one of those breakfasts you make over and over!

How to Make Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese:

(Scroll down for complete printable recipe, including nutritional information.)

Preheat oven to 375F/190C and spray a large casserole dish with non-stick spray or olive oil.

Brown the Italian sausage of your choice and add it to the casserole dish.

Then brown the mushrooms and layer them over the sausage in the casserole dish.

Sprinkle half the grated cheese and the green onions over the sausage-mushroom mixture. (Bad blogger; I didn’t get a photo of that!)

Rinse the cottage cheese in a fine-mesh colander and let it drain well.

Beat eggs. Add Spike Seasoning (affiliate link), cottage cheese, and Parmesan cheese to the eggs and pour it over the sausage-mushrooms-cheese mixture;.

Then take a fork and gently stir so all ingredients are well-combined.

Season with a little fresh-ground black pepper and sprinkle the other cup of grated cheese over the top.

Bake 30-35 minutes, or until the middle is completely set and the top is starting to lightly brown.

Instructions

Add 2 tsp. olive oil to a non-stick frying pan over medium-high heat, squeeze turkey Italian sausage out of casings, and cook until sausage is done and starting to brown, about 5 minutes. I used the sharp side of a metal turner to break the sausage apart as it cooked.

When sausage is done, spread out in a layer in the casserole dish.

Wash mushrooms if needed, spin or pat dry, and slice (or use pre-sliced mushrooms). Heat another 2 tsp oil in the same frying pan and cook mushrooms until all liquid is released and evaporated and they're starting to brown slightly.

While sausage and mushrooms cook, put cottage cheese into a fine strainer, put strainer in sink and rinse cottage cheese gently with cold water and let drain well.

Break eggs into a medium sized bowl or large glass measuring cup, then beat with a fork until yolks and whites are well combined. Add Spike Seasoning (affiliate link), drained cottage cheese, and 1/4 cup parmesan cheese and stir together.

Then pour the egg mixture over the ingredients in the casserole dish.

Use a fork to gently stir so all ingredients are coated with egg and well-combined.

Sprinkle the other cup of grated cheese over the top.

Bake 30-35 minutes, or until the center is completely set and the top of the breakfast casserole is starting to lightly brown.

Serve hot, garnished with more green onions if desired.

Notes

This is also good served with sour cream. Egg casseroles like this can be kept in the fridge for up to a week and reheated quickly in the microwave. Be careful not to microwave too long.

This recipe first created by Kalyn in 2009 when her house was being renovated and she was trying to use up what was in the fridge! Updated with new photos in 2018.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese recipe is great for low-carb or low-glycemic eating plans, including Keto if you use pork sausage. If made with turkey Italian sausage and low-fat cheese, this is a great dish for any phase of the South Beach Diet, although you might want to use a bit less cheese if you’re strictly following South Beach.

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This is so tasty, and for the lady who asked, it does reheat really well! Some Sunday nights, I bake a recipe this size in a 9×13 pan, cut it into 8 servings and let it cool. Half goes in the fridge, covered in the pan it cooked in to be eaten that week. The other 4 servings get cut into four little squares each, wrapped in 4-piece servings in parchment, and placed in a zip-top bag in the freezer. The small pieces will thaw and warm up in my microwave in about 3 1/2 minutes on 70% power, flipping once halfway through and maybe rotating the pieces 180 degrees within their parchment. Served this way they are very much like a certain large national coffee chain’s little round egg bites, but cheaper. OK, the texture isn’t quite as silky smooth as those, but it is worth the savings in money and honestly even time to run in for take-out breakfast. Thanks so much for this recipe!

I haven’t ever done that with this kind of breakfast casserole. I worry about taking it from the cold fridge and putting it in the oven. I think you’d have to let it come to room temperature, which kind of defeats the purpose of making it ahead. But if you do try it, I’d love to hear how it works.